Cinnamon Swirl Bread
Anyone else think it is time for this oppressive heat and humidity to be replaced by a crisp fall day? Personally, I am ready for that and all the baking goodness that comes with cooler temps and cozy moments, including this easy Cinnamon Swirl Bread recipe.
The dough recipe is the same as my famous Homemade White Sandwich Bread loaves that many family, friends, and co-workers have been gifted over the years.
In a large bowl, dissolve the yeast and sugar in warm water before adding the oil and salt.
Slowly add enough flour to the dough until it is smooth and elastic. You can do this by hand or with the help of a dough hook on your KitchenAid mixer.
While the dough rests, mix together the cinnamon sugar filling.
Equal parts brown sugar, white sugar, and a little cinnamon.
When the dough has doubled in size, divide into three equal portions and roll each one into a 8×16 inch rectangle.
Sprinkle the cinnamon sugar over each rectangle and roll up the dough, pinching the edges to close.
Place the loaf, seam side down in a pan and let rest until the loaf has risen 2-3 inches above the rim of the baking pan.
Bake for 25-30 minutes or until golden brown.
Immediately remove loaves from the pan and place onto a cooling rack.
Enjoy fresh or as toast with a generous helping of butter!
P.S.- This bread makes a fantastic base for French Toast!
Cinnamon Swirl Bread
This easy recipe for homemade Cinnamon Swirl Bread is perfect for fall baking and holiday gift giving. White bread with a cinnamon sugar swirl.
Ingredients
- 3 cups Water, lukewarm
- 1/4 cup White Sugar
- 1 1/2 Tbsp Active-Dry Yeast
- 1/3 cup Olive Oil
- 1 Tbsp Salt
- 7 1/2 – 9 cups All-Purpose Flour
Cinnamon Sugar Swirl
- 1/3 cup White Sugar
- 1/3 cup Brown Sugar
- 1 Tbsp Ground Cinnamon
Instructions
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In a large bowl, dissolve yeast and sugar into water. Let stand 5-10 minutes.
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Mix in the oil and salt.
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Add the flour, one cup at a time, mixing and kneading until the dough is smooth and elastic.
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Put dough into a greased bowl, cover, and let rest until doubled (about one hour).
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While dough is rising, in a small bowl mix together the white sugar, brown sugar, and ground cinnamon.
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When the dough has doubled, divide into three equal portions.
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Roll each portion out into an 8×16 inch rectangle.
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Sprinkle the surface of each rectangle with the cinnamon sugar mixture and press slightly into dough.
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Then working from the short end of the rectangle, roll the dough up, and pinch to seal.
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Place each loaf seam side down in 3 greased 8-inch bread pans.
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Cover the bread pans and let rest until the top of the dough is an inch or two above the pan rim. About 45 minutes to 1 hour.
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Bake at 375°F for 25 minutes or until golden brown.
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Immediately remove the loaves from the bread pans and place onto a cooling rack.
Recipe Notes
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